Restaurant · Wake County, NC

Piccola Italia

423 Woodburn Rd

Última inspección: 23 oct 2026 · Mapa · Ver en inglés

Puntuación 95

Historial de inspecciones

23 oct 2026 · 1 - Inspection

Puntuación 95

Hallazgo Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): Hands clean & properly washed
Nota del inspector (en inglés): 2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (E) After handling soiled EQUIPMENT or UTENSILS; -Observation: food employee washed hands and turned off faucet with bare hands; then proceeded to wear gloves to start preparing food. -Food employees shall use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or handle of a restroom door to avoid recontaminating their hands or prosthetic devices. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) observed previously another food employee washing hands correctly and asked him to teach the co-worker how to wash hands properly. Food employee voluntarily taught the other food employee how to properly wash hands and she did it.
Hallazgo Problemas de origen, fechas o etiquetas de los alimentos
Los alimentos venían de una fuente no aprobada, les faltaban fechas o etiquetas obligatorias, o ya habían pasado su fecha límite de uso. Saber de dónde vienen los alimentos y qué tan viejos son ayuda a prevenir enfermedades.
Redacción oficial (en inglés): Proper date marking & disposition
Nota del inspector (en inglés): 3-501.17(A) Refrigerated; READY-TO-EAT; TCS FOOD prepared in house and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. (Pf) -Observation: few lasagnas plates inside reach-in cooler was prepared on October 16; 2026. Today is October 23; 2026. Since day of preparation shall be counted as day 1; it passed 8 days. -Corrected During Inspection (CDI): Person in Charge (PIC) asked food employee to voluntarily discard items. 3-501.17(B) Commercially prepared READY-TO-EAT TCS FOODs shall be clearly marked; at the time the original container is opened in a facility and if the FOOD is held for more than 24 hours; to indicate the date by which the FOOD shall be used or discarded; not to exceed 7 days. The day the original container is opened in the facility shall be counted as Day 1; and the date marked by the facility may not exceed a manufacturer’s use-by date if it is based on FOOD safety. (Pf) -Observation: feta cheese in reach-in cooler (cut and prepared on October 16; 2026) and sliced mozzarella in walk-in cooler was prepared/sliced on October 13; 2026. Today is October 23; 2026. Eleven (11) days passed. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily asked to food employee discard items.
Hallazgo Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Nota del inspector (en inglés): REPEAT 4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: hand wash sink had caulk missing and dishwasher sink was coming out of the wall with caulk completely removed. Make sure to re-caulk sink on the wall. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-202.11 Food Contact Surfaces-Cleanability A) Multiuse FOOD-CONTACT SURFACES shall be: (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf -Observation: fryer basket had metal coming out. Make sure to keep food contact surfaces in good repair. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed basket from service.
Hallazgo Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Warewashing facilities: installed; maintained & used; test strips
Nota del inspector (en inglés): 4-501.16 A WAREWASHING sink may not be used for handwashing. If a WAREWASHING sink is used to wash wiping cloths; wash produce; or thaw FOOD; the sink shall be washed; rinsed and sanitized before and after each time it is used to wash wiping cloths or wash produce or thaw FOOD. -Observation: food employee started to wash her hands in 3 comp sink. Another food employee immediately stopped her and told to wash hands in handwashing sink and food employee did it without Environmental Health Specialist (EHS) mentioning anything. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
Hallazgo Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Non-food contact surfaces clean
Nota del inspector (en inglés): 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: ice machine had severe black slime accumulation growing activities around ice dispenser. Make sure to clean ice machine as often as necessary to keep it clean and avoid accumulation. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

20 may 2026 · 1 - Inspection

Puntuación 91.5

Hallazgo Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Food separated & protected
Nota del inspector (en inglés): 3-302.11(A)(2) Packaged & Unpackaged Food Separation; Packaging & Segregation (A)FOOD shall be protected from cross contamination by: (2) Except when combined as ingredients; separating types of raw animal FOODS from each other such as beef; FISH; lamb; pork; and POULTRY during storage; preparation; holding; and display by: (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; P -Observation: 3 compartment sink was full of dirty dishes where several food items were prepared; and food employee proceeded to grab a big container with ice; placed inside of the soiled 3 comp sink; grabbed water and it was going to pour water with ice inside container that had pasta in a strainer; so pasta could cool down quicker. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained that water shall be discarded and food employee voluntarily discarded water before add in cooked pasta. EHS also explained that a change of use shall be made in 3 comp sink before using as a food sink. 3-302.11 (A) Food shall be protected from cross-contamination by separation during storage; preparation; holding; and display. (1) Except as specified in (1)(d) below; separating raw animal FOODS during storage; preparation; holding; and display from: (d) Frozen; commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen; commercially processed and packaged; ready-to-eat food. -Observation: raw calamari (squid) inside in house packaging was being stored on top of ready-to-eat (RTE) tiramisu and on top of ice packs containers used to cool down RTE food in reach-in freezer. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 3-302.11 Package and Unpackaged Food - Separation; Packaging; and Segregation (A) FOOD shall be protected from cross contamination by: (4) Storing the FOOD in packages; covered containers; or wrappings (C); -Observation: in walk-in cooler and reach-in cooler; food items that was not in cooling process were uncovered. Make sure to keep food items covered to protect from contamination. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 3-304.11 Food Contact with Equipment & Utensils FOOD shall only contact surfaces of: (A) EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code. - P -Observation: bag with bread had packaging touching RTE lasagna and ice paddle was being stored completely unprotected in reach-in freezer. -Corrected During Inspection (CDI): food employee discarded lasagna and placed ice paddles to being cleaned before using.
Hallazgo Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Food-contact surfaces: cleaned & sanitized
Nota del inspector (en inglés): 4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf -Observation: containers placed in clean area and considered clean by the Person in Charge (PIC) had sticker residue. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily placed containers with sticky residue in dirty dishes area.
Hallazgo Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Proper cold holding temperatures
Nota del inspector (en inglés): 3-501.16 (A)(2) and (B) Time/temperature control for safety food cold holding should be: (2) At 41F or less. P -Observation: cooked pasta from the day before was 54F inside make unit prep cooler. Food employee was not able to explain "why" food was out of temperature or if it was recently used. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded food item.
Hallazgo Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Time as a Public Health Control; procedures & records
Nota del inspector (en inglés): 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observation: mozzarella cheese was being kept on Time Control without any written procedure. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded cheese. Mozzarella was added on the time control procedure. 3-501.19(B)(4) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time; if the food is in unmarked containers; or marked with a time that exceeds the 4 hour time limit. -P -Observation: food employee didn't have the time for pizza that was being held on time control and added after inspection started. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained violation to PIC that voluntarily discarded pizza.
Hallazgo Químicos guardados o usados de forma insegura
Productos de limpieza, pesticidas u otros químicos estaban guardados o etiquetados de una manera que podría permitir que llegaran a los alimentos. Es grave porque la contaminación química puede enfermar a las personas rápidamente.
Redacción oficial (en inglés): Toxic substances properly identified stored & used
Nota del inspector (en inglés): REPEAT 7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P -Observation: chemicals were being stored on top of pizza dough mixer. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) instructed Person in Charge (PIC) to voluntarily removed items to avoid contamination of the food items that is prepared in mixer.
Hallazgo Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Proper cooling methods used; adequate equipment for temperature control
Nota del inspector (en inglés): 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observation: tomatoes sauce was not being cool down quickly enough. Cooling rate was 0.36F/min for the first 2h. -CDI: Person in Charge (PIC) started to stirring tomato sauce with ice paddle to cool down quicker. .
Hallazgo Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Approved thawing methods used
Nota del inspector (en inglés): 3-501.13 (E ) Reduced oxygen packaged (ROP) fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observation: salmon inside ROP was being thawed in reach-in cooler without removing salmon from the packaging or cutting packaging to allow air to go inside. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
Menor Alimentos no protegidos contra la contaminación
Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos.
Redacción oficial (en inglés): Contamination prevented during food preparation; storage & display
Nota del inspector (en inglés): 3-305.14 Food Preparation (C) During preparation; unPACKAGED FOOD shall be protected from environmental sources of contamination. -Observation: tomatoes sauce was placed inside a container; then container with the sauce was being blended on the floor. Make sure to keep food out of the floor to prepared. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC.
Hallazgo Higiene o políticas de salud del personal
Incluye cosas como el uso de redes para el cabello, joyas, ropa limpia, comer o beber en las áreas de preparación, tocar alimentos listos para comer con las manos descubiertas, o no tener una política para empleados enfermos.
Redacción oficial (en inglés): Personal cleanliness
Nota del inspector (en inglés): 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. -Observation: food employee was cutting and adding tiramisu in food container for the customer while wearing a watch. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 2-402.11 Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. -Observation: food employee was handling unpackage food without any type of head covering. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
Hallazgo Problemas con equipos o utensilios
Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
Redacción oficial (en inglés): In-use utensils: properly stored
Nota del inspector (en inglés): 3-304.12 (A) During pauses in food preparation or dispensing; utensils shall be stored with their handles above the top of the food and the container. -Observation: inside yeast container; scoop didn't have a handle and in salt container handle was touching the salt. Make sure that scoops inside containers has a handle and handle is not touching the food item. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
Hallazgo Problemas con equipos o utensilios
Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
Redacción oficial (en inglés): Single-use & single-service articles: properly stored & used
Nota del inspector (en inglés): 4-903.11 Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) (A)Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (2)Where they are not exposed to splash; dust; or other contamination. -Observation: in dry storage; to-go containers were being stored without any type of protection; exposed to dust and other sources of contamination. Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
Hallazgo Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Nota del inspector (en inglés): 4-202.16 Nonfood-contact surfaces shall be free of unnecessary ledges; projections; crevices; and constructed to allow easy cleaning and facilitate maintenance. -Observation: reach-in freezer had original plastic from manufacturer for equipment protection that has to be removed. The plastic is not easily cleanable and chipping pieces of the plastic can fall in food items. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: hand wash sink had caulk missing and dishwasher sink was coming out of the wall with caulk completely removed. Make sure to re-caulk sink on the wall. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-501.12 Cutting blocks and boards subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized shall be discarded. -Observation: make unit prep cutting boards had deep cuts and brown buildup. Make sure to clean cutting board where all the brown buildup is removed. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
Hallazgo Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Warewashing facilities: installed; maintained & used; test strips
Nota del inspector (en inglés): 4-501.16 A warewashing sink shall be cleaned before and after each time used. (B) If a WAREWASHING sink is used to wash wiping cloths; wash produce; or thaw FOOD; the sink shall be cleaned as specified under § 4-501.14 before and after each time it is used to wash wiping cloths or wash produce or thaw FOOD. Sinks used to wash or thaw FOOD shall be SANITIZED as specified under Part 4-7 before and after using the sink to wash produce or thaw FOOD. -Observation: 3 comp sink was being used as a food sink with dirty dishes in the sink; without doing proper change of use. Make sure to wash; rinse and sanitizer 3 comp sink when there's change of use. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

28 mar 2025 · 1 - Inspection

Puntuación 98

Hallazgo Químicos guardados o usados de forma insegura
Productos de limpieza, pesticidas u otros químicos estaban guardados o etiquetados de una manera que podría permitir que llegaran a los alimentos. Es grave porque la contaminación química puede enfermar a las personas rápidamente.
Redacción oficial (en inglés): Toxic substances properly identified stored & used
Nota del inspector (en inglés): Observation: Cleaning chemicals; working spray bottles stored over clean pitchers and adjacent single service pizza boxes. Ensure that all chemical containers are stored away from (food; utensils; equipment; linens and signle service) so not to potnatially contaminatt. CDI: Bottles were moved to designated area during inspection. 7-201.11 Separation - Storage (P) Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P
Hallazgo Alimentos no protegidos contra la contaminación
Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos.
Redacción oficial (en inglés): Contamination prevented during food preparation; storage & display
Nota del inspector (en inglés): Observation: Pasta production for cooling is being performd at the dish sink without benefit of change in production/policy. A policy was discussed with staff regarding change of use at dish sink - wash; rinse and sanitize prior to using for produciton task when change of use occurs. CDI: Production was moved from dish sink. 3-307.11 Miscellaneous Sources of Contamination (C) Protect food from contamination sources not specifically noted by the code.
Hallazgo Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Wiping cloths: properly used & stored
Nota del inspector (en inglés): Observation: Wiping clothes being used to wipe counters; spills in kitchen areas are not being stored in a sanitizer between use. Thsi was observed at salad production prep refrigerator; pizza prep refrigerator and on the prep production line adjacent the dish sink. Ensure that staff are placing in use wiping clothes used to clean up spills into sanitizer bucket between use. CDI: Wiping clothes placed in sanitizer during inspection. **REPEAT** 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Hallazgo Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Nota del inspector (en inglés): Observation: The gaskets on the pizza prep refrigerator are in poor repair.All equipment shall be maintained in good condition; repaired and clean. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications.
Crítica Problemas de agua, plomería o drenaje
El negocio tenía problemas con el agua corriente caliente o fría, la plomería, los desagües, la prevención de reflujo o la eliminación de aguas residuales. Algunos, como no tener agua caliente, pueden obligar a un cierre temporal hasta que se reparen.
Redacción oficial (en inglés): Plumbing installed; proper backflow devices
Nota del inspector (en inglés): Observation: A spray hose was installed on the hot water line at the dish sink without a backflow prevention device. Provide a backflow device for the hot water line/hose at the dish sink area. Verification for corrective action by 3/31/25 - Monday 5-203.14 Backflow Prevention Device; When Required (P) A PLUMBING SYSTEM shall be installed to preclude backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT; including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached. (B) Installing an APPROVED backflow prevention device as specified

2 dic 2024 · 1 - Inspection

Puntuación 97.5

Hallazgo Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Food-contact surfaces: cleaned & sanitized
Nota del inspector (en inglés): Observation: The spatula found stored clean after being washed had food residue still visible. CDI:Spatula returned to be ashed; rinsed and sanitized. Ensure that staff are changing water in the dish machien often as well as food drain screen; Hot soapy water cna also be utilized for oil residue during precleaning steps. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Hallazgo Problemas de origen, fechas o etiquetas de los alimentos
Los alimentos venían de una fuente no aprobada, les faltaban fechas o etiquetas obligatorias, o ya habían pasado su fecha límite de uso. Saber de dónde vienen los alimentos y qué tan viejos son ayuda a prevenir enfermedades.
Redacción oficial (en inglés): Proper date marking & disposition
Nota del inspector (en inglés): Observation: Cooked pasta observed exceeding 7 day production time in refrigeration unit at cook line. Containers of penne pasta; cooked noodles were observed with production dates of 11/16/2024 and 11/23/2024. CD: Products discarded during inspection for corrective action. Ensure that all products are monitored daily for date marking requirements after expiration has occurred. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P
Hallazgo Higiene o políticas de salud del personal
Incluye cosas como el uso de redes para el cabello, joyas, ropa limpia, comer o beber en las áreas de preparación, tocar alimentos listos para comer con las manos descubiertas, o no tener una política para empleados enfermos.
Redacción oficial (en inglés): Personal cleanliness
Nota del inspector (en inglés): Observation: Staff member cooking food had fundraising jewelry on wrists during production tasks. Ensure that staff do not wear any wrist jewelry during food production tasks. CDI: Staff removed bracelets from arms. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.
Hallazgo Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Wiping cloths: properly used & stored
Nota del inspector (en inglés): Observation: Wiping clothes being used to wipe counters; spills in kitchen areas are not being stored in a sanitizer between use. Thsi was observed at salad production prpe refrigerator; pizza prep refrigerator and on the prep production line adjacent the dish sink. Ensure that staff are placing in use wiping clothes used to clena up spills into sanitizer bucket between use. CDI: Wiping clothes placed in sanitizer during inspection. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Hallazgo Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Nota del inspector (en inglés): Observation: The gaskets on the pizza prep refrigerator are in poor repair.All equipment shall be maintained in good condition; repaired and clean. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications.
Hallazgo Problemas de mantenimiento del local
Los pisos, paredes, techos, la iluminación, la ventilación o las áreas de basura necesitaban reparación o limpieza. Por lo general son menos urgentes que los problemas de manejo de alimentos, pero igual deben corregirse.
Redacción oficial (en inglés): Meets ventilation & lighting requirements; designated areas used
Nota del inspector (en inglés): Observation: The salad production; expo wait service line; prep refrigerator area has burned out bulbs disallowing sufficient light in there areas. Replace light bulbs to ensure lighting is sufficient. 6-303.11; Core; C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT

27 jun 2024 · 1 - Inspection

Puntuación 97.5

Importante Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Procedures for responding to vomiting & diarrheal events
Nota del inspector (en inglés): Observation: Written instructions were not available for clean up on a bodily fluid spill incident. CDI: Instructions provided during inspection. 2-501.11; Priority Foundation; A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces to vomitus or fecal matter. Pf
Crítica Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): Hands clean & properly washed
Nota del inspector (en inglés): Observation: Staffing are not washing hands between variable productions tasks; before placing gloves on hands; when leaving kitchen to perform cleaning and others tasks and returning to kitchen for production tasks. CDI: This was discussed during inspection. Staff were advised of when to wash hands between production tasks. A hand sink was not available but one location in kitchen in the back around the corner at the dish machine only. An additional hand sink is needed. Staff were educated and advised about handwashing requirements as corrective action. 2-301.14; Priority; E) After handling soiled EQUIPMENT or UTENSILS; P (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (H) Before donning gloves for working with FOOD; P and (I) After engaging in other activities that contaminate the hands.P
Crítica Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Proper cold holding temperatures
Nota del inspector (en inglés): Observation: TCS (temperature control safety) foods on pizza prep refrigerator (cheese; slice tomato; pepperoni) are not holding 41F or below. CDI: The operator moved product to the reach in refrigerator. Refrigerator in need of service. Ice to be maintained on service bins until refrigerator repair. 3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P
Hallazgo Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Time as a Public Health Control; procedures & records
Nota del inspector (en inglés): Observation: Written policy was not available for selling pizza by slice. Labeling was available and demonstration of knowledge for TPHC. New written policy provided for operator.3-501.19; (1) Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: Pf
Importante Problemas con equipos o utensilios
Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
Redacción oficial (en inglés): Thermometers provided & accurate
Nota del inspector (en inglés): Observation: A graduated food probe thermometer is not available to monitor temperatures of cooked meats and other food products. A dial thermometer was available for other food temperature testing. Provide a graduated food probe thermometer - Verification for corrective action by July 7; 2024. 4-302.12; Priority Foundation; (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature. Pf
Hallazgo Señales de roedores o insectos
El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
Redacción oficial (en inglés): Insects & rodents not present; no unauthorized animals
Nota del inspector (en inglés): Observation: Flies were observed throughout kitchen and expo area. Consider an air curtain for the front entrance door where staff are going in and out during lunch service to wait tables. A fly light and air curtain is available for the rear entrance door currently. Plan for corrective action. 6-501.111; The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES
Menor Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Nota del inspector (en inglés): Observation: The gaskets on the pizza prep refrigerator are in poor repair. Refrigerator is not holding 41F or below as required. All equipment shall be maintained in good condition; repaired and clean. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications.
Menor Problemas de mantenimiento del local
Los pisos, paredes, techos, la iluminación, la ventilación o las áreas de basura necesitaban reparación o limpieza. Por lo general son menos urgentes que los problemas de manejo de alimentos, pero igual deben corregirse.
Redacción oficial (en inglés): Meets ventilation & lighting requirements; designated areas used
Nota del inspector (en inglés): Observation: The salad production; expo wait service line; prep refrigerator area has burned out bulbs disallowing sufficient light in there areas. Replace light bulbs to ensure lighting is sufficient. 6-303.11; Core; C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT

31 ene 2024 · 1 - Inspection

Puntuación 99.5

Menor Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Physical facilities installed; maintained & clean
Nota del inspector (en inglés): 6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

28 sept 2023 · 1 - Inspection

Puntuación 98.5

Crítica Problemas de origen, fechas o etiquetas de los alimentos
Los alimentos venían de una fuente no aprobada, les faltaban fechas o etiquetas obligatorias, o ya habían pasado su fecha límite de uso. Saber de dónde vienen los alimentos y qué tan viejos son ayuda a prevenir enfermedades.
Redacción oficial (en inglés): Proper date marking & disposition
Nota del inspector (en inglés): 3-501.18; Priority; Items inside reach in closest to main kitchen area past 7 day date marking. TCS foods shall be discarded when date exceeds 7 days. CDI: Items discarded.

Los registros provienen de Wake County Environmental Services. Describen las condiciones en la fecha de la inspección y es posible que no reflejen las condiciones actuales.